Volatile flavour substances of apricot and their changes during ripening
Aroma content and composition of different Hungarian and foreign apricot cultivars were studied. Volatile flavour substances were isolated by simultaneous steam distillation‐extraction. GC and GC/MS analysis of the aroma extracts revealed 40 components, 12 of them have been reported for the first ti...
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| Veröffentlicht in: | Die Nahrung 1989, Vol.33 (5), p.423-432 |
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| Hauptverfasser: | , , , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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| Zusammenfassung: | Aroma content and composition of different Hungarian and foreign apricot cultivars were studied. Volatile flavour substances were isolated by simultaneous steam distillation‐extraction. GC and GC/MS analysis of the aroma extracts revealed 40 components, 12 of them have been reported for the first time in apricots. The changes in the aroma composition of the cultivar “Hungarian kajszi” during ripening were also studied. |
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| ISSN: | 0027-769X 1521-3803 |
| DOI: | 10.1002/food.19890330511 |